Buffalo Gal

We recently sat down to meatballs with spaghetti followed by pumpkin pie and ice cream. No, I haven’t taken leave of my senses – the meatballs were made from bison meat made juicy with chopped onion and pureed aubergine (eggplant) bound with eggwhite, and simmered in a broth of tomatoes with a splash of red wine. The spaghetti was spaghetti squash. There was also a nice crunchy salad. The pumpkin pie was Bob’s recipe from the CRS Wiki and the ice cream was a small scoop of my low fat no added sugar frozen dessert. For those of us who want to eat red meat, (and my other half believes there is nothing wrong with a vegetarian dish that can’t be mended by serving it with meat) bison is the obvious choice. Lower in calories and fat than chicken, nutrient dense, it is so lean that the extra expense is offset by there being so little waste, and the fact that it doesn’t shrink on cooking. I get it from the farmer’s market. There are bison farms in the UK where the animals are reared naturally. I have visited the farm in Wiltshire, and seen the great beasts roam free in the fields. There is a Native American powwow there once a year. Burger, anyone?